Pofaki gerdooyi is a classic Nowruz (Persian New Year) cookie recipe that can be ready in 30 minutes. These walnut cookies are very easy to make and naturally glute-free!
For us Iranians, Nowruz preparation is probably the most festive time of the year. Making Nowruz recipes - especially cookies such as shirini keshmeshi, nargili and nan panjereh - with our families and then sharing them with our loved ones is so important to us! Today I'm sharing one of my all-time favorite walnut cookie recipes, pofaki gerdooyi, and I bet you've never seen anything like it!
Table Of Contents:
What's Special About These Persian Cookies?
- These cookies are pretty unique in both technique and texture. They are crispy all around and hollow inside.
- They're packed with walnuts and use only egg yolks unlike many other cookie recipes that call for a whole egg.
- This Persian cookie recipe doesn't call for any kind of flour, making it a delicious gluten-free option for your guests.
- Pofaki gerdooyi keeps well so you can make it ahead of time.
Ingredients To Make Pofaki Gerdooyi
- Egg yolks: This recipe uses 3 large egg yolks. You can use the whites to make a batch of Persian coconut cookies which uses 3 egg whites. Basically, you can have 2 batches of cookies with only 3 eggs!
- Powdered sugar: Also known as icing sugar. Make sure you're not using granulated sugar. Other sweeteners including coconut sugar or stevia won't work for this recipe.
- Cardamom: Just a little bit of powdered cardamom gives these cookies a nice flavor.
- Walnuts: The main ingredient to make these cookies. The walnuts should be finely shopped but not powdered.
How To Make Persian Walnut Cookies
- Place the egg yolks, powdered sugar, cardamom and vanilla in a bowl. Beat on high using an electric hand mixer for 7-10 minutes or until the mixture is very light in color and creamy.
- Fold in the chopped walnuts using a spatula. Make sure all the walnuts are coated with the egg mixture.
- Using a small spoon, drop about a teaspoon of the cookie mixture onto the baking sheet lined with parchment paper. Repeat with the remaining batter.
- Bake at 325 degrees F for 15 minutes. The cookies will be slightly golden when baked. Let them cool completely and then transfer to a platter.
Your Nowruz Cookie Collection
An important part of our New Year traditions is baking cookies and having them ready on the table to serve with Persian tea when we have visitors. In my family, we usually have a few different cookies such as cardamom shortbread, nan panjereh (Persian rosettes) and these walnut cookies.
You can store these cookies in an airtight container (preferably glass) at room temperature for up to 2 days or in the fridge for up to 7 days.
I don't recommend freezing these cookies since the texture won't be the same after they're thawed.
Frequently asked questions
Egg yolks have a strong smell and that's why you need to beat them really well with the powdered sugar and cardamom. If the egg yolks are beaten well, the cookies won't smell at all.
The main flavor of these cookies come from the walnuts so I don't recommend swapping for any other nuts. However, if you're looking for an alternative, try using pecans.
Yes, you can make these cookies up to 4 days in advance and keep them in the fridge.
More Nowruz Recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Pofaki Gerdooyi Persian Walnut Cookies
- 3 large egg yolks
- ¼ cup powdered sugar
- ¼ teaspoon cardamom
- ½ tsp vanilla extract
- ¾ cup walnuts chopped
- 1 tablespoon powdered pistachios optional
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a bowl, beat the egg yolks, powdered sugar, cardamom and vanilla extract on high for 7 to 10 minutes until the mixture is creamy and very light in color.
- Fold in the chopped walnuts using a spatula. Make sure every piece of walnut is coated with the egg mixture.
- Using a small spoon, drop about 1 teaspoon of the cookie mixture onto the baking sheet. Continue with the remaining batter and make sure there is a 1 ½ inch space between each cookie. Top the cookies with powdered pistachios if using.
- Bake for 15 minutes. The cookies will be slightly golden when baked. Let the cookies cool completely and then transfer them to a platter.
- Store the cookies in an airtight container, preferably glass, for up to 2 days at room temperature or 7 days in the fridge.
- Make sure you're using powdered sugar (icing sugar) and not granulated sugar for this recipe.
- Use the egg whites to make shirini nargili (Persian coconut cookies).